Summer sea bream tartare with avocado puree

BY DIMITRIS PAPAZYMOURIS

Sea bream

Uncooked Fish

2 portions

INGREDIENTS

INGREDIENTS for tartare as appetizer – hor d’oeuvre. Serves 2

1 FISH FROM GREECE sea bream fillet (80gr)
2tbsp (30ml) white peach, cut in small cubes
2tbsp (30ml) Florina pepper, cut in small pieces
3 tbsp (45ml) fragrant white (or red) grapes, sliced in 4 pieces
3 tbsp (45ml) scallion, finely chopped
1tsp (15ml) parsley, finely chopped
2 tbsp (30ml) freshly squeezed pink grapefruit juice
1 tsp (15ml) extra virgin olive oil
½ tsp (2.5ml) sea salt (fleur-de-sel)

Note: The above quantities are given in volume as it would be almost impossible to calculate by weight on a household scale. It is recommended that you always use a measuring cup, not a spoon. Reminder: 1tbsp = 15ml, 1tsp = 5ml.

For the avocado puree:

1 ripe avocado
Juice from 1 lime (2tbsp = 30ml)
6 dashes of tabasco
½ tsp (2.5ml) sea salt (fleur-de-sel)

Note: The above quantities for the avocado puree are equal to 4 servings of tartare, but you can also serve it as a dip.

Sea bream

Uncooked Fish

EXECUTION

Prepare the ingredients:

Cut a quarter of one peeled white peach in small cubes of approx. ½ cm until you have filled your measuring cup to the required quantity. Cut one piece from the Florina pepper and finely cut into cubes. Cut approx. 5 grapes into 4 pieces. Finely chop scallion and parsley. Juice one half of a pink grapefruit.

Prepare sea bream:

Using your finger, check sea bream fillet for any remaining bones. Starting at the tail angle a very sharp knife and separate the skin from the flesh. Grasping the tip of the skin with a pair of kitchen tweezers and with your knife slightly angled towards the table separate the fillet from the skin sliding the blade towards the wider, front end of the fish. Once the fillet is clean, cut into strips, lengthwise then vertically, to create small cubes, approx. ½ cm.

Prepare and marinate the tartare:

Place sea bream fillet cubes in a bowl and add rest of solid ingredients. Mix and add salt, grapefruit juice and olive oil. Mix thoroughly, cover with cling film and place in the fridge for 20’ to lightly marinate the fish in the acidic ingredients.

Prepare avocado puree:

Cut avocado in half, remove seed and using a spoon remove all the flesh and place it inside multifunctional blender or bowl if using hand mixer. Add lime juice, salt, and tabasco to taste. Six dashes are recommended and will not affect flavor, even for those who dislike spicy foods. Mash ingredients for a few seconds and your avocado puree will be ready to serve with the tartare.

Serving:

Remove tartare from the fridge and, ideally, serve using a cooking mold, without the acidic marinade. Garnish with avocado puree, and grapefruit pieces and/or grapes to your preference. Eat immediately as an hors d’ oeuvre or light meal.

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